Whenever I end up with extra egg yolks- that’s every time I make macarons– I make a batch of my vanilla pudding. And you know it, every time I have vanilla pudding on hand, I end up making banana cream pie. So yeah, macarons means -> vanilla pudding -> banana cream pie! Every. Single. Time.

On one of those days, I decided to switch things up a bit. Or should I say fancy it up?

And let me tell ya, it was simply perfection!!

Delicate choux pastry paired well with silky smooth vanilla pudding and slices of banana! And that chocolate ganache was just an icing on the cake.

And here’s step by step photos for you.

So next time when you crave banana cream pie, please try this eclair version. You won’t regret it, I promise!

Banana Cream Pie Eclairs

The same delicious banana cream pie flavors, but in a dainty pastry form! So indulgent and so good!

Yield:20-25 eclairs

Ingredients:

For shells:

½ cup (115gr) unsalted butter

1 tablespoon sugar

¼ teaspoon salt

1 cup (125gr) all-purpose flour

4 large eggs, at room temperature

For filling:

2 cups (480ml) whole milk (2% will work too)

1/3 cup (65gr) sugar

3 egg yolks

3 ½ tablespoons cornstarch

1 tablespoon pure vanilla extract

1 tablespoon vanilla bean paste

¼ teaspoon kosher salt

½ cup heavy whipping cream

2 bananas

For Chocolate Ganache:

½ cup (120ml) heavy whipping cream

1 cup (175gr) semi-sweet chocolate chips

1 tablespoon unsalted butter, softened, optional

Directions:

Preheat oven to 375°F (190°C).

To make the pastry shells: In a medium saucepan, combine 1 cup of water, butter, sugar and salt and bring it to a boil over high heat. When butter is melted and the mixture is boiling, add flour all at once, reduce the heat to medium and continuously stir until the dough will start to form into a ball. Keep mixing for another 3-4 minutes until light crust forms on the bottom of the pan.

Transfer the dough into a mixing bowl with paddle attachment and mix it for a few minutes on low speed until the mixture is cooled to room temperature.

Add the eggs one at a time, beating well after each addition. This will help to get egg absorbed into the dough quicker. Don’t add more than 2 eggs at a time. This is important, as you might not need to add all the eggs. The dough should be smooth and thin enough to fall into a ribbon, but too runny.

Transfer the batter into a pastry bag and pipe into 4-inch strips 3 inches apart. Level peaked tops with wet fingertip, if needed.

Bake for 30-35 minutes, or until the shells are puffed up and golden brown, rotating the sheets top to bottom and back to front once after first 20 minutes. When you take the éclairs out, it should stay puffed. If it falls flat, put it back in the oven, bake for additional 3-5 minutes, turn the oven off and let it cool in the warm oven.

Once cooled, cut the eclairs in half horizontally.

To make the pudding, in a heavy bottomed saucepan, place milk and slowly bring it to a simmer over medium heat. This’s called scalding the milk. Once you see small bubbles appearing on the surface, remove it from heat. Be careful not to boil it though, or it’ll scramble the eggs in step 3.

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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

Hi, Loretta! Thanks for the note. When I write my recipes, I usually don’t list water in ingredient list, but I specify the amount in the directions. The idea is that water is available to everyone, and doesn’t require an advanced preparation. Does that make sense?

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Hi, I’m Shinee. Here on my blog, I’m committed to making made-from-scratch gourmet easy and approachable. My detailed tips and step-by-step photos make each recipe easy to recreate and are sure to impress at any occasion.